This is the I-can’t-believe-they-are-gluten-free Crumbl cookies recipe to bookmark, print, and save. One bite of a thick, soft sugar cookie crowned with a fluffy pink buttercream and you’ll understand the obsession. This version mimics the signature chilled sugar cookie and includes my tips to avoid dryness and grittiness when baking with gluten-free flours.
Copycat Gluten-Free Crumbl Cookies
Craving the viral chilled sugar cookie from Crumbl but need a gluten-free option? While the chain doesn’t offer a gluten-free version in stores, this copycat recipe recreates the thick, soft cookie and the iconic pale pink, ultra-fluffy buttercream so everyone can enjoy it at home. It’s ideal for bakers who want a bakery-style treat without gluten.
To match the texture of the original, I focused on three key elements: lift and softness in the cookie base, avoiding the gritty texture that can come from some gluten-free flours, and a light, whipped buttercream for the topping. The cookie dough uses baking powder for rise and a small amount of baking soda to encourage gentle spread and chew. Replacing a portion of the all-purpose gluten-free blend with almond flour adds moisture and a tender crumb, eliminating the grainy mouthfeel that sometimes occurs with starch-heavy mixes.
The frosting is a classic fluffy buttercream flavored with almond extract and tinted a soft pink. Beating heavy cream into the butter and powdered sugar gives the aerated, pillowy texture that makes these cookies so irresistible.
Cream the butter and sugar properly
Bring butter and eggs to room temperature before you begin. Creaming butter and sugar until very light and fluffy (about 3 minutes in a stand mixer, a little longer by hand) traps air and helps the cookies rise and be tender.
Make gluten-free cookies soft with almond flour
Use a reliable gluten-free all-purpose flour blend. Because these cookies require a generous amount of starch, swapping some of that flour for blanched almond flour adds fat and moisture to the dough, helping prevent dryness and an unpleasant gritty bite. After mixing, cover and chill the dough for one hour so the starches absorb liquid and the dough firms up for even shaping.
Shape and bake for the classic look
Divide the chilled dough into 12 even portions—use a 1/4 cup measure or a large scoop. Roll the portions into smooth balls, place on parchment-lined sheets, and dip a flat-bottomed glass in sugar to gently press each ball into a thick, even disk. Bake at 350°F for 14–16 minutes, until the tops lose their shine and begin to crack slightly. Let cookies cool completely before frosting.
Pro Frosting Tips
Start by combining softened butter, powdered sugar, and salt. Add heavy cream last—when the cream is incorporated, increase mixer speed and beat for several minutes. Heavy cream aerates the mixture and creates a light, whipped texture reminiscent of whipped cream.
For assembly, either portion the buttercream with a large cookie scoop and swirl it with a small spreader, or pipe concentric circles from the center outward using a medium open tip for a classic swirl. Tint with a few drops of red food coloring until you reach your desired pink.
Did you make this recipe? I love hearing from you—share your results and any tweaks you tried. Feedback helps others and improves the recipe over time. —Melissa
Seriously THE BEST Gluten-Free Crumbl Cookies
By Melissa Erdelac
Yield: 12 cookies
Prep: 10 mins • Cook: 15 mins • Total: 1 hr 25 mins
Ingredients
Sugar Cookies
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 1/4 cups gluten-free all-purpose flour (use a blend with cornstarch for softness)
- 3/4 cup blanched almond flour
- 1 3/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Pink Buttercream Frosting
- 2/3 cup (113.5 g) unsalted butter, room temperature
- 3 1/2 cups (480 g) powdered sugar
- 1 teaspoon almond extract
- 1/4 teaspoon salt
- 6 tablespoons (119 g) heavy whipping cream
- 3–4 drops red food coloring (adjust for color)
Equipment
- Stand mixer or electric hand mixer
- Large cookie scoop or 1/4 cup measuring cup
- Parchment-lined baking sheets
- Flat-bottomed glass for pressing cookies
Instructions
- In a large mixing bowl, cream together the butter and granulated sugar until very light and fluffy, about 3 minutes.
- Add the eggs, vanilla, and almond extract and mix until combined. The mixture may look curdled at first but will come together.
- Mix in the gluten-free all-purpose flour, almond flour, baking powder, baking soda, and salt. Combine until no dry pockets of flour remain.
- Cover and chill the dough for 1 hour (or freeze for 30 minutes), stirring the dough halfway through chilling. Preheat the oven to 350°F and line baking sheets with parchment paper.
- Use a 1/4 cup measuring cup or a large cookie scoop to portion the dough into 12 even balls. Roll each into a smooth ball and place six per sheet. Dip a flat-bottomed glass in sugar and press each ball down slightly to form a thick disk.
- Bake 14–16 minutes, rotating the pans halfway through. Cookies are done when the tops lose their sheen and begin to crack; do not overbake. Allow cookies to cool completely on the baking sheets before frosting.
Frosting
- In a large bowl or stand mixer fitted with a paddle, combine softened butter, powdered sugar, almond extract, and salt.
- Add the heavy cream and mix until blended. Increase speed and beat 5–7 minutes, scraping the bowl occasionally, until the frosting is very white and fluffy. Add food coloring and blend to an even pink.
- Divide the frosting among the cooled cookies using a large scoop, then smooth or swirl with a small spreader. Alternatively, pipe with a medium open tip in concentric circles.
- Serve at room temperature for a soft cookie, or refrigerate for a chilled cookie experience. If refrigerating, chill cookies on a sheet pan first so the frosting firms before stacking.
Notes
Storing and Freezing: These cookies are best within a day or two; gluten-free cookies can dry out faster than regular cookies. Store in an airtight container in a single layer at room temperature for soft cookies. For a chilled copycat, refrigerate and serve cold. To freeze, chill cookies on a sheet so the frosting sets, wrap each individually, and transfer to a freezer bag for up to 6 weeks.
Recipe adapted and inspired by community versions of this popular sugar cookie.
Nutrition (per cookie, approximate)
Calories: 580 kcal; Carbohydrates: 70 g; Protein: 5 g; Fat: 33 g; Sugar: 52 g.